Satisfactory unsatisfactory q36 at what temperatures

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Satisfactory Unsatisfactory Q36: At what temperatures would you store the following dishes to ensure food safety? Gazpacho Below 4 degrees. Tartare sauce Below 4 degrees. Pea and ham soup Below 4 degrees. Satisfactory Unsatisfactory Q37: For how long can you hold or store a warm emulsion sauce? Two hours. Satisfactory Unsatisfactory Q38: List two (2) other environmental conditions that you must consider when storing surplus prepared dishes to optimise shelf life and comply with food safety requirements. 1. It should be covered and labelled. 2. It should be enough ventilation in the fridge and not over crowded. Satisfactory Unsatisfactory TASKB – PROJECT Learner assessment guide and evidence This assessment requires you to identify equipment, preparation tasks, ingredients and methods of cookery for different stocks, sauces and soups. Name: SITHCCC007 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|11
SITHCCC007–Assessment You are required to do the following. Complete Tasks 1 and 2. Read the recipes and answer the questions. Name: SITHCCC007 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|12
SITHCCC007–Assessment Task 1: Use the recipe provided or one supplied by your assessor. Respond to all questions. GREEN PEA SOUP YIELD: 1 LITRE Ingredients Quantity Dried split green peas 300 g Butter 25 g Onion, finely diced 80 g Carrot, finely diced 80 g White stock 1.5 L Bacon or ham bone 100 g Croutons 5 Step Method 1 Wash the peas under cold running water. Allow them to drain. 2 Melt the butter in a soup pot. Add the onion and carrot. Sweat the vegetables. 3 Place the peas and bones into the pot with the vegetables. Cover with the stock. 4 Bring the soup to the boil. Simmer gently until the peas are tender and break easily, approximately 1.5 to 2 hours. 5 Remove the bones from the pot. Pass the soup through a blender or push it firmly through a fine sieve. 6 Place the puréed soup into a clean pan. Return to the boil. Correct the seasoning and consistency. 7 Serve garnished with croutons or sippets. Q1: How many portions does the recipe yield if each portion is 250 ml? Four. Satisfactory Unsatisfactory Q2: What are two (2) quality indicators you should look for when selecting the carrot? 1. Make sure there is no sprouting. 2. Make sure carrot is straight not rubbery. Satisfactory Unsatisfactory Name: SITHCCC007 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|13
SITHCCC007–Assessment

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